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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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0:00
Hey, thank y'all for joining us. Grab
0:01
your cup of coffee, pull up a cheddar,
0:03
settle in because we are going to recap
0:06
the best moments of cowboy cooking in
0:09
2025.
0:15
What a year it has been, darling. I
0:18
mean, we have burned a lot of firewood.
0:20
>> Yes.
0:21
>> Cooked a lot of groceries.
0:23
>> Done a lot of editing.
0:24
>> Yeah, you did a lot of editing.
0:26
>> Pups had a lot of food.
0:27
>> Yep. A lot of happy dancing. It was a
0:29
great time. It was.
0:31
>> So, we thought it would be fun to look
0:33
back on our some of our videos and kind
0:35
of give you a little more behind the
0:37
scenes talking about them. And I think
0:39
the best way to kick off this video is
0:42
to talk about our most viral watched
0:45
video of 2025. And I have all my notes
0:49
here.
0:53
>> And it was such a great day to cook when
0:55
we filmed that video. Well, so let me
0:57
give you the runners up.
0:59
>> Okay,
1:00
>> so the first runner up was the slug
1:02
burger, and we're actually going to talk
1:04
about that a little bit later.
1:06
>> The next runner up was breakfast that
1:09
fed cowboys and soldiers the Mexican
1:12
breakfast hash.
1:13
>> Number [snorts] one,
1:14
>> go ahead.
1:15
>> Do you want to announce it?
1:16
>> Yeah.
1:18
>> Chili Colorado. You know, we had thought
1:21
about doing this video, Chili Colorado,
1:23
because it's such a great dish to have
1:25
in the winter time. And I was telling
1:27
Shan, we need to film this maybe if
1:29
it'll just snow.
1:30
>> Well, so when we started, you know, we
1:33
get everything set up and it wasn't
1:35
snowing. No.
1:36
>> And it was kind of a little bit. And we
1:38
thought, "Oh, this will be nice." And
1:41
then we started recording and it started
1:43
snowing. And I'm like, "It'll it'll
1:45
break. It'll be fine." And then it
1:47
started snowing harder. And then I
1:48
remember there's one scene where the the
1:51
snow was actually coming in sideways.
1:53
>> Started out it wasn't too bad, you know,
1:55
and then them old flakes got big as as a
1:57
pie plate and they I just remember them
1:59
piling up on my hat deep, you know, and
2:01
you shake them off like an old horse.
2:03
I'd say probably 23 or 24 degrees that
2:06
day when we started and when it started
2:07
snowing it things got wet. This is the
2:11
one time where Bertha like really showed
2:12
up and did her job because normally the
2:15
majority of the time it's it's hot and
2:17
we got Bertha going.
2:18
>> Yeah. But it was you couldn't really
2:21
have asked for a better scene to really
2:24
get the point across to this is a meal
2:26
that will warm you up from a cold day.
2:29
>> You know what was perfect is at the end
2:31
it stopped snowing.
2:32
>> Yeah.
2:32
>> And it just like cleared out. We had
2:35
this great bowl of chili. To me, it was
2:37
a day that God said, "Hey, I'm going to
2:38
give y'all something that you've you've
2:40
asked for." And that is a good snowy day
2:42
to cook chili Colorado. Now, it wouldn't
2:45
be a recap of our best 2025 videos if we
2:48
didn't include our taste testers.
2:55
[music]
3:06
[music]
3:11
[music]
3:15
Okay, we also thought it would be a
3:17
little fun. We asked our fans to send in
3:19
pictures of their best taste testers.
3:22
So, check these out.
3:27
>> So, for this segment, we thought it
3:28
would be fun to recap both of our
3:31
favorite episode from this past year.
3:33
So, Kent, why don't you kick this off?
3:34
What was your favorite?
3:36
>> Well, really, I have two that stand out.
3:38
Okay. You [clears throat] know, and one
3:39
of them, the number one has to be Chili
3:41
Colorado
3:42
>> again.
3:42
>> But there was one other video that
3:45
really stood out that we eat all of it,
3:48
and that was the flank steak with the
3:50
chimuri sauce.
3:51
>> Oh, interesting choice.
3:53
>> Yeah, because when you when you soak
3:55
that flank steak in buttermilk, you
3:57
know, tenderize.
3:59
>> Well, and flank is kind of a
4:00
underutilized, unappreciated cut, I
4:03
think. So, when I was filming it, I
4:04
remember thinking like, I'm going to do
4:06
this a little differently and I'm going
4:08
to get it a little more cinematic. So, I
4:09
remember taking a lot of like slow
4:11
shots, a lot of like that flame was
4:14
licking up. I thought this is great
4:17
when it bounced off the grill, you know.
4:19
What was your favorite?
4:21
>> So, I also have two.
4:23
>> Oh,
4:23
>> and they both I didn't realize this have
4:26
a New Mexico theme since we've moved
4:28
full-time to New Mexico for those that
4:30
you didn't know. Um, so my first one is
4:34
the best thing I ate in New Mexico. And
4:36
so this is my favorite for so many
4:39
reasons. A lot of you know, so Rudoso
4:42
got hit last year by the fires. The fire
4:45
had wiped out all of the vegetation.
4:46
[music] They got massive flooding. The
4:48
the town was devastated. Um, you know,
4:51
tourism is the main thing. People were
4:53
really hurting. And so we wanted to
4:54
encourage people that it was it's still
4:56
safe to come to Rudoso. There's still
4:58
great food and shopping. Um, the whole
5:01
town was not destroyed as the media was
5:03
trying to say. This was supposed to be
5:05
like a fiveday shoot. Unfortunately, my
5:08
mom got sick and I had to fly out. I
5:11
think that uh it was 2 days from then.
5:14
>> And we had to film this all in [music] a
5:17
day and a half, I think. Wasn't it
5:18
crazy?
5:19
>> When we talked about it, we're thinking,
5:20
you know, you go do one one day, one the
5:23
next, spread this deal out,
5:24
>> spread it out, like enjoy your food. I
5:26
mean, it was still enjoyable, but we had
5:28
to go through that so fast. I think we
5:30
did four in one day. I mean, it was
5:32
[music] crazy, but it was still I mean,
5:34
and the people are so appreciative and
5:36
we've had so many people reach out
5:37
[music] that say they've come to Rudoso
5:39
because of that and supported the
5:41
businesses. And
5:43
>> I can't even tell you how important that
5:45
is and how much people here [music]
5:47
>> Yeah.
5:48
>> appreciate that because it's it's been
5:49
it was been a hard time for people.
5:51
>> It has. It was it was something that we
5:54
wanted to do to try to help out because
5:58
it's such a a loving, caring community
6:01
here. And there's it's a beautiful place
6:04
and so many restaurants, so many places
6:07
we go now still, they'll say, "Hey,
6:09
there was somebody in here just
6:10
yesterday that said they come in here
6:12
just because y'all filmed that video."
6:14
>> Can I give an honorable mention because
6:16
we just went there the other night? We
6:18
went to Ranchers and we had their beef
6:21
tips bread bowl.
6:23
>> Probably one of the most amazing things
6:26
I've eaten in a long time. Go check them
6:27
out. Do you have any others that you
6:29
would like to quickly mention that
6:31
you've had since then that you like, oh,
6:33
this is good. I
6:35
>> I'm going to still have to go back to
6:36
Club Gas Tuesdays and Thursdays.
6:38
>> Oh, so Club Gas, we did their
6:40
enchiladas, but Taco Tuesdays, guys.
6:42
>> Oh my gosh.
6:43
>> He nearly cried when he had one of their
6:45
tacos the [laughter] other night. Come
6:47
visit if you haven't and if you have,
6:48
come back again.
6:50
>> And so my other one just briefly is the
6:52
Billy the Kid episode. This was fun. We
6:54
went to Lincoln, which was the um kind
6:56
of the last hideout of Billy the Kid. We
7:00
went through the history of Billy. Um
7:03
you cooked some amazing enchiladas. That
7:06
was just fun because it was an on the
7:08
road shoot. So my two are a little nod
7:10
to New Mexico.
7:11
>> There you go. Sorry, I had to get a
7:14
little
7:15
>> Kleenex from our last
7:17
>> um anyway, I do want to say um from for
7:20
those of you that watch our videos
7:22
religiously, you may notice that this is
7:24
a slightly different setup than the
7:27
wagon or when we cook with the grills.
7:30
So, Kent, do you want to give a little
7:32
teaser of why we're sitting in this
7:34
location?
7:35
>> We got evicted from our house.
7:37
[laughter]
7:38
>> No, no,
7:38
>> no. We've got some really big news and
7:41
we are going to [music] start doing a
7:44
podcast. It's just sitting here getting
7:46
to visit with Shan and with y'all. Uh we
7:49
look so forward to it. Uh we'll have a
7:51
lot of information more coming up.
7:53
>> Kent has so many great [music] stories
7:55
from Cooking on the Wagon over 35 years.
7:58
Um but [music] we can't always share
8:00
those in all of our videos. So, this is
8:02
a chance for you to share more stories,
8:05
[music] for us to visit a little more,
8:07
um, share a little more behind the
8:09
scenes and then also have some guests
8:11
[music] occasionally. What's great, too,
8:14
is you're going to be able to watch the
8:16
podcast on our YouTube channel. [music]
8:18
We're going to be posting that there,
8:19
but you can take us with you wherever
8:21
you go, Apple, Spotify, or your favorite
8:24
[music] podcast platform. We would love
8:26
for you to join us in this new adventure
8:28
in 2026.
8:29
>> Yeah. And spread the word.
8:33
I have never been on Dancing with Stars.
8:35
That's
8:35
>> And you probably won't ever be
8:39
>> what? Nothing against you.
8:41
>> I mean, I tripped the light. Fantastic.
8:43
And I mean, I cut [clears throat] them
8:46
and people love that little segment,
8:49
that little piece. And there's been a
8:51
few videos that it didn't happen. And
8:54
>> I get chastised for that that and not
8:56
giving a hug. But I think I need to give
8:58
y'all a little history of that took
9:00
place.
9:00
>> Do I know the history?
9:01
>> I think you do. But when I was little
9:05
growing up [music] and my mother would
9:07
be in the kitchen cooking and she'd take
9:08
a bite of something, she'd make it and
9:10
she'd say, "That just makes me want to
9:12
dance. That's good." And she'd have a
9:14
little twostep there in there. But I'm
9:16
thinking that's what food is supposed to
9:18
do for you. Yeah.
9:19
>> It's supposed to make you happy.
9:31
>> [music]
9:40
[music]
9:48
>> This is a fun segment. This is called
9:52
New Skills We've Learned in 2025.
9:55
>> Oh my gosh.
9:56
>> Let me start. So, the new skill I
9:59
learned is I got a drone. It's not super
10:03
fancy or anything that I haven't done it
10:05
as much as I want to. Then I'm going to
10:07
show up like I've got some crash shots.
10:09
>> I am still working on my drone skills.
10:13
The thing that I learned that stuck out
10:15
most to me
10:17
this year is don't get in front of a
10:20
runaway wagon.
10:21
>> And I actually got this on camera. We
10:23
were going to film a little short video.
10:26
We're loading the trailer and we were
10:27
showing on the wagon like how we do it.
10:30
And I had the Ranger, right? And you we
10:35
had a rope to the wagon. And I was just
10:37
like slowly
10:39
going forward so the trailer or so the
10:41
wagon could like ease
10:43
>> ease in there.
10:44
>> And where were you?
10:45
>> I was just standing by the wheel just
10:47
making sure to keep the wheel straight.
10:49
>> The rope snapped.
10:50
>> Yes.
10:50
>> And I didn't really even realize what
10:52
was happening. And then the wagon just
10:54
goes barreling down.
10:56
>> First the rim of the wheel hit me in the
10:58
hip and knocked me up against the wall.
11:00
And then the wagon run over my foot. Now
11:03
you you're not you're talking about 20
11:05
foot of momentum coming down. That's
11:08
something that's weighing
11:11
2500 lb. And then it just run over my
11:15
foot. The hub had me pinned here on the
11:19
calf to the wall and I couldn't get the
11:22
wagon off of me. And uh I remember
11:25
having to roll the wheel back over my
11:28
foot to get my foot out. And uh
11:31
>> the the foot did not look good.
11:34
>> I remember going to take a shoe off and
11:36
look, you know, and I've had a lot of
11:38
broke toes and I'm I'm thinking to
11:40
myself, the way it was hurting, I don't
11:41
even know if the toe is still on there
11:43
anymore. I mean, she loves me. I know
11:45
she does, but she said, you know, that
11:47
looks pretty bad, but your feet were
11:48
always ugly. [laughter]
11:51
It It's just one of them deals you learn
11:54
something every time. And what I learned
11:57
from that is we gonna make sure that
11:59
rope don't break no more.
12:01
>> Oo, extra rope for sure.
12:03
>> Yeah.
12:06
>> We're going to do some rapid fire
12:07
questions.
12:08
>> Oh my goodness.
12:09
>> Okay.
12:10
>> Like a test.
12:10
>> It's kind of like a test, but you got to
12:12
go fast. Like you don't think about it.
12:13
It's just the first thing that comes to
12:14
your mind. Okay.
12:16
>> Butter or bacon grease?
12:18
>> Both.
12:18
>> No, you can't. You have to [laughter]
12:21
Oh, you have to answer one.
12:24
>> All right. Butter or bacon grease?
12:26
>> Butter.
12:27
>> Chili. Beans or no beans? [music]
12:29
>> Beans.
12:30
>> Biggest pet peeve.
12:32
>> Biggest pet peeve.
12:35
>> I got to answer that fast. You said,
12:37
>> "Oh, what is it?"
12:39
>> Biggest pet peeve. Don't be something
12:41
you're [music] not. Just be who you are.
12:43
>> Oh, okay. Mountains or meadows?
12:46
>> Mountains.
12:47
>> Favorite season of the year? [music]
12:49
>> Fall.
12:51
>> Favorite piece of clothing?
12:53
>> Hat.
12:54
Um, breakfast or supper? Oo,
12:58
>> breakfast.
13:00
>> One thing you are leaving behind this
13:02
year.
13:03
>> One thing I'm [music] leaving behind,
13:05
half of my big toe. [laughter]
13:09
I left it in the wagon, I think, when it
13:11
run over me.
13:16
>> Let's take a look at some fan favorite
13:19
comments. And you have one that you want
13:21
to highlight. Yeah, it comes. I mean,
13:24
there's been so many people that have
13:25
been following us ever since we started.
13:28
>> So, y'all know Kent does do all the
13:30
YouTube commenting. So, if you get a
13:32
reply or comment, it is actually from
13:34
him.
13:34
>> And so, sorry that I don't ever get
13:36
caught up, you know, and uh there's
13:40
there's so many people, they're family.
13:42
There there's a man that touched my
13:44
heart a long time back and that's Frank
13:46
Gonzalez. and uh he had told me he had
13:49
said, "Hey, you know, I'm having to go
13:52
through chemo again. I would like for
13:54
you to pray for me, [music] but he said,
13:56
"I'm watching your videos. That's what
13:57
gets me through chemo." And you know,
14:00
when you when you think of the impact
14:02
that you might have on people, um he's
14:06
just always so kind and so thoughtful
14:09
and [music] so thankful. Frank, I tip my
14:12
hat to you, brother. You beat that
14:14
cancer. God bless you, my friend. I
14:17
think it's something that we do not take
14:18
lightly that you allow us all into your
14:22
home. That's very personal. And then
14:24
also what I love is, you know, we get a
14:27
lot of prayer requests that people will
14:29
comment. Of course, we pray for you, but
14:31
then all of the other fans will come in
14:33
and write and like, "We're praying for
14:35
you, too." And so, this this dang video
14:38
is getting emotional. Where did I put my
14:39
Kleenex?
14:40
>> We love each and every one of you. We
14:42
do. And don't be afraid to comment. And
14:45
I I get this comment sometimes, and
14:46
Shannon gets it on the email sometimes.
14:48
Oh, I saw you at a store today, and I
14:51
was wanting to to visit with you, but I
14:54
didn't want to take up any of your time.
14:55
>> We don't care.
14:57
>> You holler at us.
14:58
>> We do not care. We love it. And I do
15:00
want to do a little shout out on my side
15:02
to Mel because um Mel writes me an email
15:07
the Thursday after every Wednesday video
15:10
and he just tells me how wonderful it is
15:12
and what great work we are doing. So in
15:14
a world of so much negativity,
15:16
it's nice to just make see like you make
15:18
just a small difference in the world. So
15:20
thank you, Mel.
15:24
>> This one is super interesting. Um this
15:28
segment is how did we survive this?
15:32
>> Do you know what this one is?
15:33
>> Uhuh. This is the storm that we just
15:37
went through in Wyoming
15:40
um right after we had finished a shoot
15:43
for the cast iron cowboy.
15:44
>> We'd filmed off and on all day cooking
15:46
some stuff, but we were going to do a
15:49
little b-roll of watching Wendy works
15:52
these sheep dogs, these border collies.
15:54
>> This is going to be for season two of
15:55
the cast iron cowboy, which will come
15:58
out in fall of 26. But this is a really
16:00
cool episode because, you know, we we go
16:02
to different cattle ranches or showcase
16:04
different things, but this one, Wendy,
16:06
is a champion sheep dog trainer.
16:09
>> Unbelievable.
16:10
>> Yeah, she could if she could train
16:12
children. She could I mean,
16:13
>> she could train our dogs. That would be
16:15
amazing. But you had just finished, you
16:17
just finished the B-roll shoot of you
16:20
guys in a pen working the dogs. And I I
16:23
remember looking back to the southwest
16:25
and there was this giant thunderhead
16:27
that had just popped up all of a sudden.
16:29
You know,
16:30
>> Chris and I went back cuz we're like,
16:31
"This this cloud is looking kind of bad.
16:33
Maybe we need to start tearing down camp
16:35
as much as we can while you guys finish
16:37
up." Right when you came in, we're like,
16:40
"Oh, this is maybe not good." And then
16:43
it got bad.
16:44
>> Yeah. And my number one thing is we're
16:47
not going to let that fly the wagon tear
16:49
up, which is the big long tarp. So the
16:52
film crew was there, me and Chris was
16:54
there, Shan was standing in the trailer,
16:56
it had blowed down tepee, broke poles,
16:59
>> and I remember then the lightning hit.
17:01
Yeah.
17:01
>> And Kent is sitting there holding a
17:04
metal pole under the fly of the wagon.
17:06
And I remember I was so mad at you
17:09
because this is exactly what happened
17:11
where you tore up your shoulder and we
17:13
had all the camera crew there holding on
17:15
for dear life.
17:16
>> Sam was getting beat to death. I grabbed
17:18
Major and I threw him in somebody's
17:21
truck. That had to have been like top
17:22
three storms, right?
17:23
>> Yeah, I'd say that's rank in the top
17:25
three for sure because it it just wasn't
17:28
one that just blew through. That wind
17:30
blew like that for 20 minutes, you know?
17:32
We just sit there. Me and Chris had that
17:34
big metal pole trying to keep it from
17:36
ripping just the center of that fly all
17:38
the way down. And Sam was on one side
17:40
holding a corner, somebody was on the
17:42
other side. And they just getting beat
17:44
to death. But we got drowned.
17:46
>> It was wet. Yeah. The lids were on Dutch
17:48
ovens and it it they'd blow them off the
17:50
top of a table and there'd be this much
17:52
water in them.
17:53
>> But we survived it.
17:55
>> That's right.
17:59
>> Okay, now we have the best historical
18:02
story of the year. Um, we kind of
18:05
changed up the format of our videos
18:08
within the last couple two or three
18:10
months maybe. Um, just because
18:15
we get a lot of comments about people
18:18
really like the show because it has a
18:20
educational component, right? I thought
18:23
why don't we lean into the history a
18:26
little more. If you have noticed that
18:28
and you like that, let me know. Yeah.
18:31
>> If you would like maybe you have other
18:33
ideas, let us know. What is your best
18:38
historical story of the year? Really the
18:40
one I think that sort of grabbed a hold
18:42
of me during the depression dust bowl
18:45
era, the crash of the stock market was
18:48
the slug burger.
18:49
>> And that is mine as well.
18:51
>> Yeah. I mean, it was such a great way
18:55
for people to be able to have a meal,
18:58
you know, to stretch something out and
19:00
you mix potato flakes with it, you know.
19:03
We got an email from a guy named Mac and
19:06
he was from Mississippi or grew up I
19:08
think maybe even grew up in Corinth and
19:11
he's like hey just if you need some
19:14
ideas there's a slug burger and first of
19:15
all I'm thinking that's a horrible name
19:17
for a burger and nobody is going to
19:19
watch this video. So he says slug
19:21
burger. I'm like nobody's going to click
19:22
on that. That sounds horrible. But then
19:24
I got to looking into it. Had a great
19:26
story behind it. I'm like okay whatever.
19:29
Like this will be fun. We'll put it
19:32
together. A few people will watch it.
19:34
It's got over a million views.
19:35
>> Yeah. The stamina and the grit that
19:37
people had that was all across the
19:39
country. You know, the [clears throat]
19:40
Dust Bowl affected Texas, Oklahoma,
19:43
Colorado, New Mexico, stuff like that.
19:45
But the Great Depression and everything
19:47
else. It was
19:48
>> pretty much hit across there like a
19:50
tumble weed going 90 mph.
19:52
>> And it's just so creative, I think, the
19:54
way people got by back then. Um, and it
19:57
kind of has the same concept of a
19:58
chicken fried steak.
19:59
>> Yep. And the chicken fried steak was the
20:01
same way back during hard times. It
20:03
might be a piece of jack rabbit, you
20:05
know, but when you tenderize it, which
20:08
makes it a little larger, but then when
20:09
you flour it, batter it, fry it, it's
20:12
even grows more
20:14
>> when you took a bite, what did you
20:16
think? This takes me back to Hollis,
20:19
Oklahoma, about 1963
20:22
at a little old diner where they would
20:24
make you a really good hamburger, but
20:26
they would put potato chips
20:29
>> on top the meat. So when you bite when
20:32
you bit into it, you get that crunch.
20:34
That's what this reminded me of because
20:36
there was that little crunch in there
20:37
and you're thinking, "Hey, I ain't got
20:39
to buy my chips with this burger. It's
20:41
already in there with them."
20:42
>> Um, we did one uh Civil War mac and
20:44
cheese that do really well. If you have
20:46
any ideas, comment because we'd love to
20:48
maybe research and maybe do a video. But
20:50
I do have a question then. When talking
20:52
about that bite,
20:54
>> has there been any bite that you've
20:57
taken that you've kind of been like, oo,
20:59
that didn't turn out so good?
21:02
>> When we did the world's oldest recipe?
21:04
>> No, [laughter]
21:06
that was my fault.
21:08
>> Oh, so we did, again, I was thinking
21:11
like what would just be a cool
21:14
concept? It wasn't even so much about
21:16
the recipe and I found the world's
21:19
oldest recipe which was like a lamb
21:21
stew.
21:21
>> You know, they they found these
21:22
unearthed these tablets what they
21:24
thought were medical journers journals
21:26
at the time. And then they did got to
21:27
doing some research at Yale and found it
21:30
was the oldest cookbook they ever seen
21:32
in their life. And it had this recipe
21:34
for lamb stew.
21:35
>> And it wasn't anything major. It was
21:37
basically like boil the lamb, throw some
21:38
veggies in, like salt and pepper, and
21:41
you were kind of done.
21:41
>> I really don't like lamb that much. So,
21:44
I told Shen, I said, "We'll cook this."
21:46
And I said, "But I don't know that I can
21:49
actually eat it."
21:50
>> I mean, come on, guys. It's the world
21:51
oldest recipe, so you can't like put it
21:54
on today's standard.
21:54
>> We took it to a neighbor who we love
21:56
dearly, and he said, "I'm sorry.
21:58
>> You still don't talk to us." [laughter]
22:04
So, Kent, [music] ma'am, wrapping up
22:07
this video and wrapping up 2025. What do
22:12
you do do you have any predictions for
22:13
2026?
22:14
>> And I I'm like a weatherman in a way.
22:16
You know, I can I can tell the weather,
22:18
[music]
22:19
but I predict it's going to be a very
22:21
blessed, happy year. Not for just us.
22:24
I'm talking about for our fans, for our
22:26
people, [music] you know, because y'all
22:28
y'all make all of this possible. Sure,
22:30
Shan does all the hard work. I just
22:31
stand out there and cook, do a [music]
22:33
little dancing every once in a while and
22:34
feed the dogs, but y'all are the reason.
22:38
Y'all are why we want to try to get a
22:40
message out there. And it's, y'all know,
22:42
if you watch this channel, it's not just
22:44
food. It's a little bit of everything
22:46
else. So, I'm going to go way out there
22:47
and predict happiness is the number one
22:50
thing for 26. Now [music] I feel bad
22:52
because my prediction's not heartfelt.
22:57
>> My prediction is
22:59
Kent when he's cooking is still going to
23:01
use the measurements a little bit or
23:03
that looks right or just until it's
23:05
enough. And I will have to go back and
23:07
ask him specifically how much is that
23:09
measurement. We don't know what that
23:11
means or what that looks like. So I do
23:14
go back and add okay just the right
23:15
amount is a cup and a half. So you're
23:17
welcome. [laughter]
23:19
My New Year's resolution, and I do
23:21
believe in it, is not to make a
23:23
resolution, but make a solution.
23:26
You know, to to be able to overcome, to
23:29
adapt, and just keep things simple. That
23:32
that's what life should be. Life is
23:34
simple.
23:35
>> Well, thank you all so much for joining
23:38
us as we looked back on 2025. But let's
23:41
not stay in the past. Let's keep moving
23:43
forward. Let's keep good ideas coming.
23:46
Let's keep positivity, praying for each
23:49
other, and lightness in this world.
23:52
>> Yeah. But as always, it is with pride
23:54
and honor that I tip my hat to all the
23:56
service men and women and all the
23:57
veterans that have kept that old flag of
23:59
flying. 2025 was a good one, but 26 is
24:03
going to be better because y'all are in
24:04
it with us. We love you each and
24:06
everyone. God bless you and we'll see
24:08
you in the new year. [music]
#Hobbies & Leisure